Orange Blossom Muffins

Total Time

Prep/Total Time: 30 min.


1 dozen

Updated: Jun. 27, 2023
"My husband and I tasted a muffin similar to these at a bed-and-breakfast when we celebrated our first anniversary," says Rhonda Lyons, Marshall, Texas. "When I told a friend about them, she shared the recipe for these moist and tender muffins. They are fun to serve full-size or as mini muffins at ladies' luncheons or wedding or baby showers."


  • 2 tablespoons plus 1/4 cup sugar, divided
  • 4-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cold butter
  • 2 cups reduced-fat biscuit/baking mix
  • 1 egg
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons canola oil
  • 1/4 cup chopped pecans


  1. In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 194 calories, 7g fat (1g saturated fat), 20mg cholesterol, 255mg sodium, 32g carbohydrate, 1g fiber), 2g protein.